Spicy Crispy Pasta Salad with Chili Crisp Yogurt Dressing Recipe
This Spicy Crispy Pasta Salad with Chili Crisp Yogurt Dressing is a delightful fusion of textures and flavors. Crispy baked farfalle pasta seasoned with smoked paprika, garlic powder, and oregano is combined with fresh, crunchy vegetables and tossed in a zesty, creamy vegan chili crisp yogurt dressing. Perfect as a unique appetizer or a vibrant side dish, this salad offers a spicy kick balanced with refreshing herbs and tangy lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
Crispy Pasta
- 300 g (10.5 oz) farfalle pasta
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Salad
- 1 red onion, diced
- 4 spring onions, sliced (plus extra for garnish)
- 1 cucumber, diced
- 200 g (7 oz) cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
Spicy Yogurt Dressing
- 120 ml (1/2 cup) vegan yogurt, unsweetened
- 3 tbsp vegan mayo
- 2 tbsp chili crisp
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes
- Pinch of salt
Instructions
- Cook and season the pasta: Preheat your oven to 400°F (200°C). Bring a pot of salted water to a boil, then cook the farfalle pasta until al dente. Drain the pasta thoroughly and toss it with olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper to evenly coat all the pieces with the seasoning.
- Bake the pasta: Spread the seasoned pasta into a single layer on a baking tray lined with parchment paper. Bake in the preheated oven for about 30 minutes, tossing the pasta halfway through the baking time to ensure even crispiness. Bake until the pasta is deeply golden and extra crispy.
- Prep the salad: While the pasta bakes, prepare the salad by combining diced red onion, sliced spring onions, diced cucumber, halved cherry tomatoes, chopped fresh parsley, and fresh dill in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the vegan yogurt, vegan mayo, chili crisp, minced garlic, lemon juice, red pepper flakes, and a pinch of salt until smooth and well combined.
- Dress the salad: Pour the prepared spicy yogurt dressing over the mixed vegetables in the large bowl. Toss everything thoroughly to ensure all the vegetables are evenly coated with the dressing.
- Combine and serve: Once the pasta comes out of the oven, allow it to cool slightly. Add the crispy pasta to the dressed salad and gently toss everything together. Garnish the salad with extra sliced spring onions and crushed crispy pasta pieces on top. Serve immediately to enjoy the contrast of crisp and fresh textures.
Notes
- For best results, ensure the pasta is spread out evenly on the baking tray to achieve maximum crispiness.
- Feel free to adjust the amount of chili crisp and red pepper flakes to control the spice level according to your preference.
- Use a vegan yogurt and mayo to keep the dish plant-based and dairy free.
- This salad is best served fresh on the day it is made to maintain the crunch of the crispy pasta.
- Leftover crispy pasta pieces make a great crunchy garnish for soups or other salads.
Keywords: Spicy pasta salad, crispy pasta, chili crisp dressing, vegan pasta salad, baked pasta, farfalle salad
